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Showing 4 out of a total of 4 results for collection: Department of Nutrition and Food Science.
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Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified nixtamalized Foods
Ohene- Afoakwa, E.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Budu, A.S.
;
Asomaning, J.
(
African Journal of Food and Agriculture Nutrition and Development 1(7): 2-18
,
2007
)
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
Journal of Applied Microbiology
,
2003-02
)
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
European Food Research and Technology
,
2003-05
)
Effect of nixtamalization on the chemical and functional properties of maize
Sefa-Dedeh, S.
;
Cornelius, B.
;
Sakyi-Dawson, E.
;
Afoakwa, E.O.
(
Food Chemistry
,
2004-07
)
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Author
Sefa-Dedeh, S. (4)
Annan, N.T. (2)
Jakobsen, M. (2)
Plahar, W.A. (2)
Poll, L. (2)
Sakyi-Dawson, E. (2)
Afoakwa, E.O. (1)
Asomaning, J. (1)
Budu, A.S. (1)
Cornelius, B. (1)
... View More
Subject
Maize (4)
Fermentation (3)
Aroma (2)
Functional properties (2)
Nixtamalization (2)
Starter cultures (2)
Candida krusei (1)
Chemical composition (1)
Cowpea-fortification (1)
Dough (1)
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Date Issued
2003 (2)
2004 (1)
2007 (1)
Has File(s)
No (3)
Yes (1)